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Triple Mustard Salmon


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  • 3 T toasted wheat germ
  • 1 T mustard seeds, crushed
  • 4 6oz skinless salmon fillets
  • salt and pepper
  • 2 1/2 T Dijon mustard
  • 1 1/2 t dry mustard
  • 1 T canola oil


Servings 4


Step 1

Combine wheat germ and mustard seeds in a small dish. Season the salmon fillets with salt and pepper. in a bowl, blend the dijon with the dry mustard and spread it over the skinned side of the fillets. Dip the mustard side of teh fillets in the wheat germ until thickly coated.
In a nonstick skillet, heat the oil until shimmering. Add the fillets. crust side down, and cook over mod hi heat until browned and crisp, 3 min. Turn the fillets and cook over mod heat until barely cooked in the center, 3 more min. Serve crust side up.

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